Chicken essence and manufacturing method thereof

Abstract

The invention relates to chicken essence and a manufacturing method thereof, which belong to the field of flavoring and the manufacturing method thereof. The chicken essence comprises the following components in percentage by weight: 38 to 55 percent of sodium glutamate, 20 to 35 percent of salt, 5 to 12 percent of fresh chicken meat paste, 7 to 12 percent of maltodextrin, 2 to 4 percent of shelled fresh whisked egg, 6 to 10 percent of white sugar, 1 to 5 percent of corn starch, 1 to 3 percent of spice and 1.2 to 2.5 percent of nucleotide disodium. The manufacturing method comprises the steps of raw material processing, mixing, granulation, drying and the like. The manufactured chicken essence not only has unique delicate flavor, but also has a uniform grain size and is not easy to disperse and agglomerate.

Description

technical field [0001] The invention relates to a condiment and a preparation method thereof, in particular to chicken essence and a preparation method thereof. Background technique [0002] As a compound condiment, chicken essence not only has the umami taste of monosodium glutamate, but because it is equipped with other auxiliary materials, it can make the umami taste of chicken essence softer, the taste is rounder, fuller, and the fragrance is stronger. But, to be convenient to eat as the chicken essence of finished product, just should have certain shape. Moreover, as a condiment that needs to be preserved for a long time, chicken essence needs to be added with preservatives, but preservatives will cause certain harm to human health. [0003] In order to solve the above problems, as Chinese Patent Application No. 99115113.5 claims a chicken essence and its preparation method, the chicken essence formula does not contain any preservatives at all, and the chicken essence ...

AI Technical Summary

Problems solved by technology

However, the amount of maltodextrin added should be reasonably matched with other non-viscosity components. If the added ratio is too high, because of its high viscosity, it will be difficult to granulate chicken bouillon.